Cream Cheese Crostata Dough


Crostata: Rustic/Italian tart made with pasta frolla, “tender dough”; open tart.


  • 3 sticks + 2.5 tablespoons (13.25 oz.) Butter
  • ¼ tsp. salt
  • Lemon Zest
  • 2 pkgs. (1 lb.) cream cheese
  • 4 c. (1 lb.) pastry flour


  1. Paddle butter, salt & (flavoring) for 1-2 minutes ON MEDIUM SPEED until pliable & softened.
  2. Decrease mixer speed to LOW.
  3. (CAUTION) with mixer running, add cream cheese in pieces.
  4. Mix to combine, 1-2 minutes on low. Turn mixer off & Scrape well.
  5. Add flour to butter/cream cheese mixture.
  6. Mix on LOW for 1-2 minutes until combined, scraping in between if needed.
  7. Divide dough into pieces. Wrap and refrigerate for at least 30 minutes before use.
    To Assemble Crostata:
  8. STEP 1: Scale, mix & chill dough.
  9. STEP 2: Infuse complimentary flavors to fruit.
  10. Macerate fruit in desired flavoring liquid (orange juice, liquor, sangria) (Macerated: to soak product, usually fruit, in a flavored liquid, usually alcohol, to soften +/or infuse flavor.)
  11. **NOTE: Lemon juice boosts fruit flavors!
  12. Add fresh chopped herbs/spices/zest.
  13. Sprinkle granulated sugar.
  14. Toss to coat.
  15. Set aside 10-15 minutes.
  16. Step 3: Roll, Fill & Décor Crostata
  17. Dust the work bench with flour (be generous!).
  18. “Wake up your dough” –(see demo) by gently beating it with your rolling pin.
  19. Roll to desired diameter and thickness. 1/8-1/4” thickness. The larger the diameter, the thicker the dough should progress.
  20. Place macerated fruit into center of the dough. Fold up edges around the fruit by building a border crust.
  21. Brush border crust with egg wash. (Egg Wash: baker’s décor/glaze made of any variety of eggs, water/cream, & salt brushed on before baking to enhance color & shine)
  22. Sprinkle with sugar.
  23. Bake: 365F until dough is golden and fruit just starts to bubble.